Designed to assist home economics teachers in providing a training program to prepare high school students for jobs in foods occupations, this curriculum guide contains a two-year course of study in occupational foods. The first-year program consists of nineteen units, as follow: (1) introduction to food service occupations; (2) sanitation; (3) safety; (4) small equipment for food preparation and service; (5) large equipment for food preparation and service; (6) organizing and planning, covering work schedules, menu planning, and ordering and storing supplies; (7) food preparation techniques; (8) meal and table service; (9) appetizer preparation; (10) salad and salad dressing preparation; (11) cheese and egg cookery; (12) vegetable preparation; (13) sandwich preparation; (14) sauces and gravies; (15) meat preparation; (16) breads; (17) desserts; (18) garnishes; and (19) beverages. The second-year curriculum includes further development of skills in these areas as well as introducing the topics of career options (the various food service occupations environments) and management/supervision. For each topic the concept, performance objectives, generalizations, competencies, suggested learning activities, criterion-referenced tests, and suggested references are listed. Included at the end are three appendixes containing information on Home Economics Related Occupations (HERO), a vocational youth organization; community advisory committees; and cooperative occupational home economics. (ELG)